Yorkshire Parkin (Oatmeal Gingerbread)

• 1 1/2 cups oatmeal medium, ground not rolled oats
• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ginger ground
• 1/2 teaspoon salt
• 1/2 cup applesauce
• 1 1/2 cups brown sugar
• 13 cup molasses
• 13 cup golden syrup
• 1 each egg whites lightly beaten
• 1/2 cup milk, skim

1. Prepare 2 1 pound loaf tins, or an 9x9 inch square tin, by spraying with Pam.
2. Set the oven at 350F (180C).
3. In a large bowl, mix together the oatmeal, flour, baking powder, ginger, and salt.
4. In a small bowl or saucepan, mix together the apple sauce, sugar, treacle, syrup, and milk, and warm slightly to dissolve the sugar.
5. Add these to the oatmeal mixture along with the egg white, and mix together to make a soft mixture of a slow-pouring consistency, adding extra milk if necessary.
6. Bake for 40 to 50 minutes, or until the top springs back when pressed lightly with a finger.
7. After it has cooled a bit, but before it gets cold, cut it into 2-inch squares in the tin.
8. Cool the pieces on a wire rack, and store them in an airtight container.
9. It tastes better if it is stored for 2 to 3 days before eating.

oats, whole wheat flour, baking powder, ginger ground, salt, applesauce, brown sugar, molasses, golden syrup, egg whites, milk

Taken from recipeland.com/recipe/v/yorkshire-parkin-oatmeal-ginger-36787 (may not work)